Based on 6 servings per recipe.
- 3 7"flour or corn tortilla
- 4 ounces cream cheese
- 1 cup lettuce
- 1 red bell pepper, sliced
- 4 ounces left over chicken, beef or fish
- 1 tablespoon mayonnaise or low sodium ranch
Spread cream cheese on tortilla.
Lay on basil leaves, meat, and pepper slices.
Spread with mayonnaise or low sodium ranch dressing.
Roll up each tortilla like a jelly roll.
Cut in half and wrap in plastic wrap to hold together.
Keep chilled in cooler for 6-8 hours.
About This Recipe
Whip up these wraps for a fresh, high protein snack or lunch.